Anyone still Christmas baking?! The family requested one more batch of these.
If I had to choose ONE Christmas cookie for the rest of my life, it’s this buttery, melt in your mouth shortbread.
This is my mom’s recipe, and although I promised you original and lower sugar and grain free versions as well, this cookie is so perfect it’s NOT to be messed with.
I tried, and they just didn’t taste right, so instead of messing with perfection and nostalgia, let’s just enjoy the dang cookie!
These are full of all the foods I generally recommend avoiding for optimal health (except butter), but friends, this cookie happens once a year! Everything in moderation. 🙂
Super simple, just 1 cup softened butter (but not melted!), 1 cup icing sugar, 3 cups all purpose flour, 1 cup cornstarch.
Whip the butter, add the sugar.
Now whip it.
Whip it good.
I’m serious.
Light and fluffy, then whip it some more. This is key for the melt in your mouth factor.
Blend flour and corn starch, then CAREFULLY and slowly add to butter/sugar mixture. If you do it too fast, you’ll be dusting your kitchen cabinets and light fixtures.
Trust me.
When all combined with no dust storm, mix well.
Chill for about an hour, then using a cookie press and all those little, delightful shapes, press cookies onto ungreased cookie sheet. If you don’t have a cookie press, you can make drop cookies out of these.
Bake at 350 for about 10 minutes, watch for very light browning to know they are done.
Cool and decorate as you wish, either with a chocolate drizzle or half dipped in chocolate (this is what my mom does) or a light icing sugar glaze and assorted sprinkles.
Enjoy!
Tomorrow I will post my last Christmas treat… eggnog!
With love from my kitchen to yours,
B.
